I first tasted dosa’s during my visit to India and was immediately hooked. Much credit goes to my husband who insisted that i try this famous dish. Later, it was during my two year stay in Mumbai when my mom in law taught me how to make the batter for this delightful delicacy. I have introduced it to many of my family and friends in South Africa and undoubtedly this has won them over as well.
Recipe as follow:
3 cups par boiled rice
1 cup white rice
2 cups white urad dhal
1/2 tsp fenugreek seeds
4 tsp salt
Soak rice separately in water for 5 hours or over night
Soak Dhal & fenugreek seeds separately in water for 5 hours over night
- Use a food processor and grind dhal first. Add water to form a thick consistency. Remove and keep in a big container.
- Secondly grind rice. Add water to form a thick consistency. Don’t grind to fine it should resemble the texture of semolina. Mix with ground dhal.
- Add salt
- Leave to rise in a warm place and double in quantity (preferably overnight)
- Once batter has risen, mix well. Stir batter until it reduces in quantity . It’s best to make idli with the first batch.
- Oil idli plates – pour mixture and steam for 30 minutes in a pressure cooker without the weight.
- Serve with sambhar & coconut chutney,
- Heat tawa or non stick pan. temperature should be medium to hot. .oil tawa and wipe off with a paper towel.
- Spoon batter with a ladle – spread in a circular motion from the centre outwards.
- Spoon a tsp of oil or ghee on dosa and cook until crispy. Approx 1-2 mins.
- Use a spatula to turn dosa.
Serve with sambhar & coconut chutney